October 2, 2006

That was my age — the late 1950s — when culinarily adventurous suburbanites hosted bridge parties and served exotic treats like rumaki and deviled eggs and Chex mix. My slightly adventurous, but culinarily-challenged, mother made all of those delicacies, for which she kept a tin of curry powder at the ready in her pantry.

I have the identical tin on my spice rack.

A blend of many individual spices, curry powder comes in infinite varieties, because in Indian kitchens each family creates its own basic spice mixtures, or masalas, fresh every day. Masala means spice blend; curry powder is a masala. (A person who blends the spices is called a masalchi.) The composition of the curry powder also varies by region, with hotter curries generally found in the southern part of India.

Commercial curries, too, are as individual as the vendor, and can contain up to twenty spices, herbs and seeds. I actually have nine curry powders in my pantry. Eight of them came in a lovely set from Penzeys — a wonderful introduction to curries from all of the geographic regions of the Indian subcontinent, including the fiery hot vindaloo.

The sweet, hot, and Madras (hot) curry powders get the most workout in my kitchen. Look closely and you'll see the difference in the ingredients (I've Americanized the spellings, for consistency):

Directions

In a large stockpot, sauté onions in olive oil until just translucent (about 1 minute). Add squash, and cook over medium-high heat, stirring occasionally, for 3-4 minutes, until a few pieces start to brown on the outside (it’s okay if some sticks to the bottom of the pan, as long as it doesn’t burn).

Add apple, pear and curry powder and cook for 1 minute, stirring to cook the curry. Add cider, and then fill with water just to the level of the stuff in the pot (You can also use chicken broth in place of part of the water.). Continue to cook at a low boil, covered, until squash is tender. Remove from heat and puree, either with the immersion blender right in the pot, or in a food processor. Return smooth soup to the pot, and add remaining ingredients. Continue to cook over low heat for a few minutes, until flavors combine. Adjust seasonings to taste; you may want more lime, more honey, or more hot sauce –- or more of each.

Comments

When fresh herbs are no longer available in the garden, I turn to Indian spices. My favorite soup is prepared just like Lydia's soup above, but with root vegetables rather than fruit. I use parsnip, potatoes, carrots, fresh ginger, onions, butternut squash. Add any other interesting vegetables you like. Gently brown the vegetables in ghee (clarify butter as Indian cooks do by slowly driving off the water content of butter over low heat while not disturbing the pot. The waste solids will settle to the bottom, and when the water has evaporated - about 45 minutes - pour off the pure oil, and dispose of the solids left behind. You have ghee!)Now, as the vegetables brown, add the spices. Really the same spices on the urry bottles: turmeric, cumin, coriander, cardamom, black pepper, a good hot red pepper,with a touch of clove and perhaps cinnamon. Watch closely for scorching, and add water by the 1/4 cup when the pot gets too dry. Your nose will tell you when the spices are toasted. Add water or chicken broth and simmer until vegetables are tender. Use an immersion blender to cream the soup, and add water to create the desired consistancy. I cannot wait to get in the kitchen and make a pot!

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Welcome to The Perfect Pantry®

My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.